One Pot Pasta
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One Pot Pasta – Tomatoes, garlic, and Parm come together for a creamy, flavorful dinner, all in one pot. No draining, no fuss, just pure pasta joy in 20 minutes.
One Pot Pasta: A Jo Classic
There are a million ways to cook pasta, but this right here? This is my cup of tea. I mean, I literally wrote the book on quick dinners – my 30-Minute One Pot Meals cookbook proves how obsessed I am with fast, flavorful cooking. And while this exact One Pot Pasta isn’t in the book, it’s exactly the kind of recipe I love making.
Fresh cherry tomatoes, garlic, and plenty of Parmesan all simmer together until the pasta’s creamy and saucy enough to twirl around your fork. And let’s be honest, I’m always here for fewer dishes in the sink.
The best one pot pasta. I add fresh basil with the tomatoes and after it is cooked. Spaghetti works well also. I overcooked it the first time. Better to take it off the heat 1 minute before it is done because it is still cooking. Thanks ~Ruth
Why You’ll Love This One Pot Pasta
- No draining required – the pasta cooks right in the sauce. Less mess, more eating.
- Bursting with fresh flavors from garlic, sweet cherry tomatoes, and a good hit of Parmesan.
- Dinner’s ready in 20 minutes – faster than waiting for takeout.
- Totally customizable: swap veggies, toss in protein, or make it spicy.
- Cozy, comforting, and seriously satisfying – aka my favorite kind of pasta.
Before You Start: Tips & Ingredient Notes
- Pasta Choices: I usually go for linguine or spaghetti, but honestly, any pasta works. Just remember different shapes might change the cooking time a bit.
- Fresh Garlic, Always: Trust me, jarred garlic just isn’t the same here.
- Cherry Tomatoes: They bring sweetness and a bit of bite. No cherry tomatoes? Use chopped fresh tomatoes or even a can of drained diced tomatoes in a pinch.
- Good Olive Oil Matters: It’s one of the main flavors here, so use the good stuff if you can.
- Cheese Time: Freshly grated Parmesan melts in beautifully and gives the sauce that salty, nutty kick. The pre-shredded stuff won’t be quite as silky.
- Broth Swap: Chicken or veggie broth both work great. Just use low-sodium so you can control the salt.
- Red Pepper Flakes: Optional, but they add a nice little kick. Or a big kick if you’re feeling spicy.
Start by heating olive oil in a big Dutch oven or saucepan over medium-high heat. Toss in the onion and cook for about 2-3 minutes till it’s soft and smelling fabulous. Add the garlic and stir for another 30 seconds, don’t let it burn, or we’ll have to start over and nobody wants that.
Throw in the cherry tomatoes and cook just until they start softening up. Now’s the time for salt, pepper, Italian seasoning, and red pepper flakes if you’re in the mood for some heat.
Drop in your linguine and pour in the broth. Crank the heat to high and bring it all to a boil. Stir here and there so your pasta doesn’t turn into a clump.
Let it simmer for about 10 minutes, or until your pasta’s al dente. Keep an eye on it, we’re going for silky and saucy, not dry or stuck to the bottom. Off the heat, sprinkle on that fresh Parm, add chopped basil, and drizzle a bit more olive oil on top for good measure. Grab a fork and dig in, no draining, no fuss.
How To Serve
I love digging into this pasta straight from the pot (no judgment here). But if you want to round out dinner, try it with:
Easy Garlic Bread
Caesar Salad Recipe
Lemon Garlic Roasted Chicken Legs
Tomato Basil Salad
Frequently Asked Questions
Can I use a different pasta shape?
Totally. Penne, rigatoni, spaghetti, you name it. Just keep an eye on the cooking time since thicker shapes might need a few extra minutes.
What if my pasta looks too dry?
No big deal. Add a splash more broth or water until it’s as saucy as you like. Pasta’s thirsty stuff.
Can I make this ahead of time?
It’s best fresh because that’s when the sauce is nice and silky. But leftovers reheat well, just add a little water or broth when warming it up.
Can I add meat or veggies?
Absolutely. Toss in cooked chicken, shrimp, mushrooms, spinach… whatever’s lurking in your fridge. This recipe’s basically your blank canvas.
Is it spicy?
Only if you want it to be. Skip the red pepper flakes for mild, or double them if you’re feeling brave.
Can I make this gluten-free or vegan?
Yep! Use gluten-free pasta and swap the chicken broth for veggie broth. For vegan, leave out the Parmesan or use a dairy-free alternative.
Storage + Reheating
- Fridge: Store any leftover pasta in an airtight container in the fridge for up to 5 days.
- Reheating: Add a splash of broth or water and warm it up gently on the stove or in the microwave. This keeps it from turning into a pasta brick.
- Freezing: I don’t recommend freezing this one, the texture gets weird, and nobody wants mushy pasta.
I have made this twice…it is so good — certainly adjust for spicyness with the red pepper and garlic according to your audience, but just an easy, yummy pasta dish…~Jean
Try These One Pot Pasta Recipes Next
- One Pot Chicken and Orzo
- Chicken Fajita Pasta
- One Pot Hamburger Helper Lasagna
- One Pot Chicken Tetrazzini
- Creamy Garlic Parmesan Orzo
- One Pot Sausage Pasta
- One Pot Sausage Meatball Pasta
Originally shared in September 2022. Updated with clearer instructions and a brand-new video so you can see exactly how easy this one pot pasta is to make!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
One Pot Pasta
Video
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 12 ounces cherry tomatoes (cut in half)
- salt and pepper (to taste)
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 12 ounces linguine (or spaghetti)
- 4½ cups chicken broth (or vegetable broth, low sodium)
- 1 cup Parmesan cheese (freshly grated)
- 6 leaves basil (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds until aromatic.
- Add the tomatoes and cook for another 1 to 2 minutes until the tomatoes just start to soften. Season with salt, pepper, Italian seasoning and red pepper flakes.
- Add the linguini, chicken broth and bring to a boil over high heat, stirring occasionally. Cook for another 10 minutes or until the linguini is fully cooked. Make sure to keep stirring to avoid the pasta from sticking.
- Serve garnished with freshly grated Parmesan cheese, fresh basil and a drizzle of extra virgin olive oil.
Equipment
Notes
- Use the best olive oil and Parmesan you can, it makes a difference in simple recipes like this.
- Stir the pasta a few times while it cooks to prevent sticking.
- Feel free to swap in your favorite pasta shape, just adjust the cooking time as needed.
- Add extra broth if your pasta’s looking dry.
- Don’t skip the fresh basil, it’s the secret to that bright, classic Italian vibe.
- Leftovers keep in the fridge for up to 5 days. Reheat gently with a splash of broth or water.
- Not ideal for freezing, the pasta tends to get mushy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
